4 cups low-sodium and oil-free vegetable broth (we recommend homemade or the Engine 2 brand)
1 teaspoon pink Himalayan salt
1⁄4-1⁄8 teaspoon freshly ground black pepper, as desired
1⁄8 teaspoon nutmeg
1 teaspoon fresh thyme
Soak the cashews overnight or for at least 8 hours. Drain and set aside.
Place the potatoes in a steamer pot and steam until fork tender, about 10 minutes.
As the potatoes steam, cook the garlic and mushrooms. In a medium pan over medium heat, add about 1/4 cup of the vegetable broth. Once heated, add the garlic and sauté until golden or about 2-3 minutes. Add in all of the mushrooms and cook down until they have reduced to about half of their size, about 5 minutes.
Once the potatoes are cooked, add them to a high-speed blender along with half of the vegetable broth and cashews. Blend until smooth and then add the mushroom and garlic mixture, caramelized onions, and the remaining ingredients. Pulse until uniform but still chunky or to your texture of choice. Adjust seasonings to taste.
Serve warm with a garnish of fresh thyme. This pairs well with fresh bread and (vegan) red wine*!
If you would like to speed up the soaking time of the cashews, soak your cashews in boiling water for 20 minutes as you prepare the potatoes and mushroom mixture.
You could also opt to use 1 medium diced onion instead of the caramelized onions. Simply add that in with the garlic and sauté them together for 3 minutes or until translucent.
Barnivore is a great tool to use to verify that your wine is vegan!